Easy Vegan Tortellini Soup with Thai Flavoured Broth
This vegan tortellini soup is the perfect combination of creamy, healthy, and comforting! Perfect for a cozy night in!
Servings: 2 people
Calories: 658kcal
Equipment
Ingredients
- 1 can Coconut Milk (400g)
- 300 g Tomato Passata
- 250 g Vegan Tortellini Gluten Free if needed
- 250 g Vegetable Broth
- 1 Large Carrot cubed
- 1 Medium Onion finely chopped
- 50 g Cavolo Nero chopped
- 1 tablespoon Coconut Oil
- ½ Lemongrass Stalk crushed
- 2 Garlic Cloves minced
- ½ tablespoon Ginger Paste
- 1 Handful Fresh Basil
- ½ teaspoon Salt
...to top (optional but recommended)...
- Pine Nuts toasted in a hot pan with a kiss of vegetable oil
- Chilli Oil or Flakes
- Black Pepper
Instructions
- Sauté chopped onion in melted coconut oil and pinch of salt until soft (3-4mins).
- Add grated garlic, squashed lemongrass and ginger (1-2 mins).
- Add cubed carrots and sauté for extra 3 minutes.
- Pour in the passata, coconut milk and 2-3 sprigs of fresh basil. Season with salt, lower the heat and simmer for 15 minutes lid on.
- Blend 'till smooth with an hand blender. If you like super smooth soups you can pass the liquid through a sieve. As you can see from the video, I actually prefer keeping all the goodness in it, hence I very rarely do sieve soups.
- Add chopped cavolo nero, place lid back on and simmer for another 10 to 15 minutes, depending on how soft you prefer the cabbage.
- Add vegan tortellini and vegetable broth and cook until “al dente”.
- Serve the vegan tortellini soup straight away topped with fresh chopped basil, toasted pine nuts, freshly ground pepper and chilli oil (or flakes).
Notes
Please note nutritional facts are subjective to ingredients used and may vary.
Nutrition
Calories: 658kcal | Carbohydrates: 52g | Protein: 16g | Fat: 47g | Saturated Fat: 36g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Potassium: 1307mg | Fiber: 8g | Sugar: 14g | Vitamin A: 8680IU | Vitamin C: 48mg | Calcium: 220mg | Iron: 10mg